I use a frying pan half full of water with 2 teaspoons of vinegar. When the water simmers I put in metal scone cutters (the large size) and crack the eggs into those. Once the eggs are a bit solid, I pull out the scone cutters and let the eggs poach. This stops them spreading out in a messy shape, but they aren't coddled, they're truly poached. A slatted plastic spoon gets them out when they're cooked to our taste (soft in middle but shaped on the outside) Once on the toast, I put a small knob of butter on each one. (The vinegar adds a delicate flavour, unmistakeable but necessary!)